For some reason, stuffed duck is considered one ofthe most complex dishes and almost the pinnacle of culinary art of housewives. However, this opinion is wrong. In fact, it is quite easy to cook stuffed duck. Of course, it requires certain knowledge and skills, but even a novice housewife can cope with the task of cooking stuffed duck. The main thing is to master the rules for preparing the duck itself and learn the recipes for the fillings. This is exactly what we will do. So, let's cook stuffed duck.

Preparation of a duck

Remember, no matter which recipe you choose,for stuffing you need to choose a fairly large duck. In any case, its weight should not be less than two kilograms. If it is possible to buy fresh poultry, then without the slightest doubt give preference to this option. If you can only buy a frozen duck, then it must be defrosted according to the rules. It is best to defrost any bird on the bottom shelf of the refrigerator or at room temperature. The fact is that with rapid defrosting, the meat loses a lot of liquid and becomes very dry. And the duck is a fatty bird, but not very juicy. As a rule, the carcass that you buy, in addition to subcutaneous fat, will have fat deposits in the abdomen and rump. This fat must be cut off. When baking in the oven, either the fat will begin to melt, and the meat may burn. In addition, this excess fat will prevent you from sewing up the stuffed duck. And in addition to everything, it is best to cook fried giblets or vegetables on it. So, wash the defrosted carcass thoroughly and remove feather stumps and small hairs. Stumps can be easily removed with regular tweezers (medical or eyebrow), and to get rid of excess hair, you can singe the carcass over a fire. After this, the bird needs to be washed well again and dried with a clean towel. Before stuffing, the duck is usually marinated by rubbing it with a mixture of salt, pepper and spices. Curry, basil, Italian or Provencal herb mix, special spices for poultry can be used as seasonings. Some people prefer to add mustard, sour cream or mayonnaise to the marinade. However, this is only appropriate if you are going to cook the duck in an open way, simply placing it on a baking sheet. The rubbed carcass is left to marinate for at least two hours. The duck is stuffed by placing the filling in a hole in the belly, which is then sewn up with strong cotton thread. In addition, it is necessary to close the hole at the top of the carcass, where the neck was attached to the body. This can be done in two ways. If there is a lot of skin left from the neck, it can be rolled into a rope and tucked inside the carcass. This will be enough to prevent the filling from falling out from the top when stuffing. Or this skin can be cut off, and the edges of the hole pulled together and sewn up.

Preparation of stuffed duck

Bake the stuffed duck in the oven, placingit in a duck pan or a roasting bag, wrapping it in foil or simply placing it on a baking sheet greased with oil or duck fat. You can cook stuffed duck in a multicooker or in a goose pan (duck pan) on the stove. But the most preferable and traditional way to cook stuffed duck is to bake it in the oven. To stuff it, you need to prepare the bird and make the filling. The minced meat is placed in the prepared carcass, tightly filling the cavity of the carcass, and then the duck is sewn up, pulling the skin along the edge of the hole in the abdomen. The bird is placed in a goose pan or on a baking sheet and sent to a preheated oven. Bake the duck at a temperature of 200-250 degrees for two or two and a half hours. During the cooking of the duck in a goose pan or on an open baking sheet, it must be turned over several times. When baking in foil or in a sleeve, do not turn the carcass over so that the juice released from it does not flow out onto the baking sheet. When baking in an open oven, periodically pour the fat that is melted out of the bird, collecting it from the baking sheet with a tablespoon. It is impossible to say exactly how long it takes to cook a duck. The time depends on the size of the bird, the power of the oven and the stuffing. But on average, it takes two hours to cook a stuffed duck. The readiness of the bird is determined by making a cut or a deep puncture on the thigh or breastbone. If clear juice comes out at the place of the cut, then the bird is considered ready. If the juice is pink (with an admixture of blood), then it continues to cook.

Filling for stuffed ducks

There is more than one recipe for stuffed duck.The stuffing is made with rice or buckwheat, adding fruits and vegetables to them. In addition, fried giblets (heart, stomach, liver) are added to the duck stuffing. The most popular fruits for the stuffing are apples. Dried apricots, raisins, prunes, and dried barberries are often added to the stuffing. Vegetables for the stuffing are chopped and fried, and then mixed with the main ingredients. Traditional onions and carrots and less traditional sweet peppers are used for frying. In addition, the duck is stuffed with sour or fresh cabbage stuffing, minced meat is made with rice and apples, with prunes and oranges. In general, choose a recipe. Cabbage stuffing Ingredients:

• About a kilogram of sauerkraut;
• Vegetable oil;
• 2 heads of onions;
• 2 large apples.

Preparation:Pre-wash the cabbage and put it in a colander. Peel and cut the onion into half rings. Pour vegetable oil into a frying pan and put it on the fire. First fry the onion rings, then add the cabbage and continue frying over high heat. The cabbage should only be slightly browned. Throw the cabbage into a colander to drain off excess oil. Peel the apples and remove the hard core and cut into small pieces. Mix the apples with the cooled cabbage. Note: This recipe does not require adding salt to the filling. Rice filling Ingredients:

• A glass of rice;
• Bulb;
• Carrot;
• Duck offal;
• Handful of dried apricots;
• Vegetable oil.
• Salt and pepper.

Preparation:To make the rice filling, boil the cereal until half-cooked, rinse the rice in running water and put it in a colander. Soak the dried apricots, rinse the duck giblets and clean the vegetables. First fry the giblets cut into small pieces in vegetable oil, then add the chopped carrots, and after a couple of minutes, put the chopped onion in the frying pan. Cut the dried apricots into small cubes. Mix the frying with rice and dried apricots, add salt and pepper to taste. Note: The recipe can be varied by adding sliced ​​orange or tangerine to the filling. Citrus fruits can be combined with dried apricots, or they can be replaced with dried fruits. Buckwheat filling Ingredients:

• A glass of buckwheat groats;
• Head of onions;
• Vegetable oil;
• 300 g of prunes;
• Pepper and salt.

Preparation:Boil the buckwheat until almost done, rinse, drain in a colander and cool. Cut the pre-soaked and rinsed prunes into pieces. Peel, chop and fry the onion in vegetable oil. Combine the buckwheat with the prunes and fried onion, salt and pepper to taste. Stuff the bird with this mince, sew up the hole and start cooking the stuffed duck. Apple stuffing Ingredients:

• A kilogram of fresh apples;
• Salt and lemon juice.

Preparation: Wash and peel the apples.Then cut each apple into quarters and cut out the hard core with seeds. After that, cut each slice into two or three more pieces and put the apples in a bowl. Add a little salt, sprinkle with lemon juice and mix. Stuff the duck with fresh apples, sew up and bake. Actually, the recipe for stuffing the duck can be any - it all depends on your taste preferences. Therefore, you can use any suggested recipe as a base and supplement it at your discretion. But, whatever recipe you choose (with rice, buckwheat, apples or cabbage), cook with pleasure. Bon appetit and success in the culinary field! We recommend reading:

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